Cheddar Cheese Stuffed Meatloaf Recipe

If you’re craving the ultimate comfort food, this Cheddar Cheese Stuffed Meatloaf packs everything you love into one gloriously hearty dish. Imagine juicy beef, a golden-baked crust, and a surprise of gooey, melted cheddar tucked inside—every bite is pure bliss. Finished with a sweet and tangy glaze, it’s the kind of meal that has everyone asking for seconds. Whether you serve it for a cozy family dinner or show it off to friends, this Cheddar Cheese Stuffed Meatloaf is destined to become a request on repeat.

Ingredients You’ll Need

This Cheddar Cheese Stuffed Meatloaf is all about classic, wholesome ingredients that play beautifully together. Each item here has a job—juiciness, flavor, texture, and, of course, that signature cheesy center.

• Ground beef (2 lbs, preferably 80/20): The perfect fat ratio for juicy, flavorful meatloaf every time.
• Breadcrumbs (1 cup): These help bind the loaf together while keeping it wonderfully tender.
• Eggs (2): Essential for giving structure and rich mouthfeel to your meatloaf.
• Milk (1/2 cup): Adds moisture so your loaf stays soft rather than dry.
• Onion, finely chopped (1 small): A touch of sweetness and aromatic depth in every bite.
• Garlic, minced (2 cloves): Brings out a savory warmth that elevates the entire dish.
• Worcestershire sauce (1 tablespoon): Adds umami and a subtle tang you’ll miss if left out.
• Tomato paste (1 tablespoon): Boosts richness and rounds out the flavors.
• Salt (1 teaspoon): Balances the other flavors—don’t skimp on it!
• Black pepper (1/2 teaspoon): Adds just the right amount of gentle heat.
• Dried thyme (1/2 teaspoon): Earthy and comforting, thyme pairs beautifully with beef and cheese.
• Sharp cheddar cheese, cut into small cubes (6 oz): The star of the show—each cube turns into a melty, cheesy pocket inside your loaf.
• For the glaze: This brings a glossy, flavor-packed finish. You’ll need:
  • Ketchup (1/3 cup): The sweet-tangy base for the glaze.
  • Brown sugar (1 tablespoon): Caramelizes as it bakes, giving that irresistible sticky top.
  • Dijon mustard (1 teaspoon): Adds a little zip and complexity to the glaze.

How to Make Cheddar Cheese Stuffed Meatloaf

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil—this move keeps cleanup simple and lets you transfer the finished loaf easily, with minimal sticking and fuss.

Step 2: Mix the Meatloaf Base

Gather a big mixing bowl and combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, tomato paste, salt, pepper, and thyme. Use your hands or a sturdy spoon to gently mix everything until just combined. Try not to over-mix, or the meat can become tough—tenderness is our goal.

Step 3: Shape and Stuff

On your prepared baking sheet, pat half of the meat mixture into a loaf shape, creating a shallow well down the center. This is where all that luscious sharp cheddar cheese goes—spread the cubes evenly in the center, but leave a cheese-free border around the edges so it doesn’t escape during baking.

Step 4: Seal and Top the Loaf

Take the remaining meat mixture and gently lay it over the cheese, shaping it into a mound and pressing the edges to seal in the cheese layer. Make sure every bit of cheese is tucked away, so the molten center doesn’t leak out as it bakes.

Step 5: Glaze and Bake

Stir together the ketchup, brown sugar, and Dijon mustard for a quick and irresistible glaze. Brush half of it over the top and sides of your Cheddar Cheese Stuffed Meatloaf, then slide the pan into the oven.

Step 6: Finish and Rest

After about 45 minutes of baking, remove the loaf and brush on the rest of the glaze. Put it back in the oven for another 15 to 20 minutes, or until an internal thermometer reads 160°F (71°C). Let your masterpiece rest for 10 minutes before slicing—this seals in the juices and helps those cheesy pockets set.

How to Serve Cheddar Cheese Stuffed Meatloaf

Garnishes

Finish your Cheddar Cheese Stuffed Meatloaf with a sprinkle of freshly chopped parsley, a few extra black pepper grinds, and maybe some thinly sliced scallions if you’re feeling fancy. The pop of green looks gorgeous against the golden crust and makes each slice feel special.

Side Dishes

You can never go wrong with buttery mashed potatoes and crisp green beans when serving this meatloaf. For a lighter pairing, roasted carrots or a simple garden salad balance out the richness of the cheese and beef beautifully. A slab of crusty bread is always welcome for sopping up extra glaze.

Creative Ways to Present

If you love turning comfort food into a showstopper, try slicing the Cheddar Cheese Stuffed Meatloaf thick and stacking it over creamy polenta, or serve it as a sandwich with arugula and tomato on toasted ciabatta. Leftover slices make fantastic sliders—just add extra glaze and a pickle!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cheddar Cheese Stuffed Meatloaf tightly in foil or place in an airtight container. It will keep in the refrigerator for up to four days, staying moist and full of flavor for easy reheating.

Freezing

For longer storage, let your meatloaf cool completely, then wrap individual slices or the whole loaf snugly in plastic and foil. Frozen, it keeps beautifully for up to two months. Thaw overnight in the fridge for best results.

Reheating

To reheat, place slices (or the whole loaf) in a baking dish, cover with foil, and warm in a 325°F oven until heated through. A quick microwave zap works for single servings, but the oven keeps the texture perfect and the cheese melty.

FAQs

Can I use a different type of cheese in this Cheddar Cheese Stuffed Meatloaf?

Absolutely! While sharp cheddar gives a wonderfully tangy bite, you can experiment with mozzarella for extra stretch, pepper jack for heat, or even gouda for a smoky spin. Just be sure to use a cheese that melts well and suits your taste.

Can I make Cheddar Cheese Stuffed Meatloaf ahead of time?

Yes, you can assemble the loaf up to a day in advance—just cover and refrigerate before baking. Take it out about 30 minutes ahead to take the chill off, then bake as directed for a stress-free meal.

Do I need a special pan for baking?

No special pan required! A basic rimmed baking sheet lined with parchment or foil works perfectly for Cheddar Cheese Stuffed Meatloaf. This method gives the loaf a lovely all-over crust rather than steamed sides.

What’s the best way to keep the cheese from leaking out?

The key is sealing the edges well when encasing the cheese filling; make sure there are no visible gaps. A quick pinch all around does the trick—ensuring the cheesy center stays hidden until you slice!

Can I add vegetables to the meatloaf mix?

Definitely! Finely chopped bell peppers, shredded carrots, or even baby spinach can be folded into the meat mixture. Just make sure any added veggies are patted dry to prevent excess moisture in your Cheddar Cheese Stuffed Meatloaf.

Final Thoughts

This Cheddar Cheese Stuffed Meatloaf is everything comfort food should be—melty, meaty, and packed with flavor in every bite. I can’t wait for you to savor that moment when the cheese oozes out and your family digs in. Give it a try and let your kitchen fill with the smiles and aromas of home.

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